Boulevard -   Herb Cuisine

Herb are a gift from nature. They include leaves, bark, berries, roots, gums, seeds, stems and flowers. They have been used for thousands of years to help maintain good health. A wide variety of herb are covered which are used in Indian, Continental & Chinese cookery. Our chef will give more information about the herbs used in a particular dish with its uses and important. HERB WINDOW will be knitted in the lobby by chef, where in both the dry and fresh herbs will be put on display along with their names, description and uses .

GINGER (zangiber officinale): The rhizome of ginger is used not only as a flavoring for drinks like ginger ale but has also been used used to treat nausea, indigestion, cramps, migraine headaches and to lower blood cholesterol and as a cleanser.

CAPSICUM or Cayenne (capsicum frutescens): Traditionally, chili peppers have been used in condiments to promote digestion and are believed to cleanse the blood. Capsicum has also been used as a gargle to treat throat conditions and research is currently being done on its use as an anti-inflammatory and to relieve sore muscles.

GARLIC (allium sativum) : It has been known as “Russian penicillin” was used during both world wars to disinfect wounds. This anti-oxidant is also believed to help lower cholesterol. Research is now being done on the treatment of cancers with garlic.